This is the most requested meal from my childhood, my mother rarely gets through a family weekend without having to make this roast chicken. The quinoa stuffing fills the roast with a zesty, zippy freshness and the spice covered skin crisps up during roasting making it very moreish. Serve with roasted sweet potatoes and a big green salad. I would seriously recommend adding this foolproof, delicious and simple recipe to your repertoire as a real crowd pleaser.
Free from gluten and dairy.
Serves 4 - 6
Prep Time 15minutes
Total Time 1 ¾ hours
- 2 ½ cups (400g) cooked quinoa
- 1 cup (100g) dried cranberries
- ½ cup (100g) chopped dried apricots
- ½ cup (100g) chopped prunes
- ½ cup (100g) pinenuts
- ½ cup (50g) pumpkin seeds
- ¼ cup (50g) pistachios
- zest & juice of an orange (reserve after juicing and zesting)
- zest & juice of a lemon (reserve after juicing and zesting)
- small bunch of parsley finely chopped
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon ground cinnamon
- pinch of nutmeg
A large organic free range chicken, olive or coconut oil
- Pre heat the oven to 180C.
- Remove your chicken from the fridge around 20 minutes before, thoroughly and leave to stand at room temperature.
- For the stuffing, combine your quinoa, dried fruit, nuts, chopped parsley and the juice and zest of the orange and lemon in a large bowl. Set aside while you prepare the spices.
- Using a pestle and mortal pound the spices and seasoning until they resemble a fine powder.
- Place your chicken in a deep roasting tray and stuff the chicken cavity with quinoa until it is tightly packed. Rub the spice mixture all over your chicken with a drizzle of olive oil or coconut oil and place the reserved orange and lemon halves around it.
- Roast your chicken for 1 ¼ - 1 ½ hours until the juices run clear.
- Take out of the oven and loosely cover with tin foil. Allow to stand for 20 minutes before serving.